Ingredients
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1/2 cup(s) cooked quinoa
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1/2 cup(s) unsweetened orange juice
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1/2 cup(s) water
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1 1/2 tsp curry powder
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3/4 tsp table salt
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1/2 tsp ground cumin
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1/8 tsp ground allspice
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1 tsp olive oil
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1 small uncooked onion(s), chopped
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1 clove(s) (medium) garlic clove(s), minced
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1/2 cup(s) cooked frozen peas and carrots, thawed
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5 oz canned chickpeas, (garbanzo beans), rinsed and drained
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2 Tbsp sliced almonds, toasted
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1/8 tsp black pepper, freshly ground
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1/4 cup(s) golden seedless raisins
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2 medium uncooked scallion(s), chopped
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1 Tbsp cilantro, fresh, chopped
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1 tsp orange zest, grated
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Instructions
- Combine the quinoa, orange juice, water, curry powder, 1/2 teaspoon of the salt, the cumin, and allspice in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, 12–15 minutes.
- Heat the oil in a nonstick skillet over medium-high heat. Add the onion, garlic, and peas and carrots; cook, stirring frequently, until slightly softened, about 3 minutes. Stir in the chickpeas and almonds; cook, stirring, about 2 minutes longer. Remove the skillet from the heat, then stir in the remaining 1/4 teaspoon salt and the pepper.
- Transfer the quinoa mixture to a large bowl. Stir in the raisins, scallions, cilantro, and orange zest; toss well. Stir in the chickpea mixture and serve at once or let the mixture cool to room temperature before serving. Yields 1 1/3 cup per serving.
Notes- Quinoa can be found in most health-food stores and some supermarkets. It is important to rinse quinoa under cold running water before cooking in order to remove its natural bitter coating.
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